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Books in Agricultural and biological sciences

The Agricultural and Biological Sciences collection advances science-based knowledge for the improvement of animal and plant life and for secure food systems that produce nutritious, novel, sustainable foods with minimal environmental impact. Food Science titles include not only those products from agriculture but all other aspects from food production to nutrition, health and safety, chemistry to security, policy, law and regulation. Biological Sciences address animal behaviour and biodiversity, organismal and evolutionary biology, entomology, marine biology and aquaculture, plant science and forestry.

BooksJournals

    • Starchy Crops Waste Valorization

      • 1st Edition
      • November 21, 2025
      • Marney Pascoli Cereda + 1 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 0 8 4 6 7
      • eBook
        9 7 8 0 3 2 3 9 0 8 4 7 4
      Starchy Crops Waste Valorization: Recovery and Treatment, the fifth volume in the Underground Starchy Crops of South American Origin series, provides information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas with South American origin. The book presents collecting information about products that are generally considered as waste and can therefore cause serious pollution problems in starch-processing industries. Edited by experts with a solid background in starch extraction research, the books in this series are aimed at anyone involved in research and development, new technology processes, quality control, and legislation. The Underground Starchy Crops of South American Origin book series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. As the final volume in the series, Starchy Crops Waste Valorization: Recovery and Treatment enables stakeholders to valorize waste by transforming it into by-products that can reach the market and reduce processing costs. It also explains how to reduce or eliminate problems of environmental contamination. Residues covered are of two types: crop residues and industrial residues.

    • Brewing with Sorghum

      • 1st Edition
      • November 20, 2025
      • Steve Carly Desobgo Zangue
      • English
      • Paperback
        9 7 8 0 4 4 3 3 4 0 0 7 9
      • eBook
        9 7 8 0 4 4 3 3 4 0 0 8 6
      Brewing with Sorghum: A Comprehensive Guide to Sorghum Beer offers a one-stop shop for readers to learn about all aspects of this high-potential product. The entire process from malting sorghum to producing beer is addressed, as well as the fundamentals and theories of the process, the methods and procedures for malting sorghum, and the enzymatic alterations that take place during the malting process. The steps involved in making sorghum beer: mashing, saccharification, boiling wort, fermentation, filtration, packaging, and storage, are also covered, as well as sensory evaluation and quality control methods. Moving from background and foundational information into practical content, this book will be useful to users of various levels of knowledge and familiarity with the topic. Case studies and brand success stories, as well as information on process improvement and best practices are included throughout. Food and beverage researchers from academic, industry, and governmental settings will benefit from this resource.

    • Dietary, Sensory and Gastronomic Applications

      • 1st Edition
      • November 18, 2025
      • Tanmay Sarkar + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 3 4 5 3
      • eBook
        9 7 8 0 4 4 3 3 3 3 4 6 0
      Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, showcases how untapped food sources can be harnessed for product development. Highlighting dietary enrichment, heightened sensory experiences, and enhanced functional attributes, this book provides insights into innovative plant-based ingredient solutions for those wanting to take their products to the next level to meet myriad dietary needs in a sustainable way. Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, takes a deep dive into exploring microbes for food production and consumption and looks at the challenges and opportunities for product shelf-life extension, texture modification, sugar substitutions and natural pigmentation enhancement. It also explores novel texturizers, emulsifiers and surfactants, and acidulants and pH regulators to achieve enhanced sensory characteristics such as mouthfeel, flavor balance and umami. The book concludes with innovations in edible packaging, the use of functional and designer lipids for the food industry and how to navigate the challenges around these new culinary innovations. A complementary volume highlighting the health, nutrition and sustainability of unconventional foods and how they can diversify diets and enhance future meals is also available.

    • Health, Nutrition, and Sustainability

      • 1st Edition
      • November 18, 2025
      • Tanmay Sarkar + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 2 9 2 0 3
      • eBook
        9 7 8 0 4 4 3 3 2 9 2 1 0
      Evolving dietary preferences, increasing concerns over food security and a growing awareness of the negative impact traditional food production practices have on the environment, have caused a major shift in the food landscape. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, addresses the surge in interest in exploring unconventional and alternative food sources that can diversify diets and become new sources of sustainable foods. From the underutilized to the lesser known, these foods are prime to improve nutrition and reduce ecological and carbon footprints. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, introduces readers to untapped food sources such as novel grains and seeds, underutilized fruits and vegetables, rare spices and herbs, edible invasives and edible flowers, and seaweed and microalgae and highlight their bioactive components and nutritional values. Through topics such as waste valorization, precision agriculture, organic farming and climate-smart agriculture strategies, the book also demonstrates how adaptation of underutilized plant foods play a crucial role in meeting global food security while minimizing environmental impact. The authors also navigate the readers through the safety and toxicity of these foods. A complementary volume highlighting the dietary, sensory, and gastronomic applications of unconventional foods and how they can enhance future product development is also available.

    • Waste to Resources

      • 1st Edition
      • November 17, 2025
      • Arup Giri + 3 more
      • English
      Waste to Resources: Unlocking Potential Applications of Agricultural Waste is a comprehensive textbook that explores various types of agricultural waste, their sources, and composition. Growing environmental concerns create a need to deploy sustainable processes within agriculture. This book sheds light on waste management techniques, covering both theory and practice, and advocates for re-framing agricultural waste as a valuable resource. It takes into account the latest research and regulatory considerations to give a well-rounded understanding of the subject. This textbook is an essential resource for upper-level undergraduate students, researchers, and professionals in environmental science and agricultural biology.The introductory chapters provide an overview of agricultural waste, including crop residues, livestock waste, pesticides, and chemical waste, and describe the environmental implications of these categories. The subsequent chapters delve into waste management techniques such as biogas production, nutrient recovery, recycling, and composting. The final chapter explores the regulatory and policy issues related to sustainable agricultural waste management.

    • Encyclopedia of Agriculture and Food Systems

      • 3rd Edition
      • November 14, 2025
      • Peter Alexander
      • English
      • Hardback
        9 7 8 0 4 4 3 1 5 9 7 6 3
      • eBook
        9 7 8 0 4 4 3 1 5 9 7 7 0
      Encyclopedia of Agriculture and Food Systems 3rd Edition, Six-volume set addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face. Questions it addresses include:Will we be able to produce enough food to meet the increasing dietary needs and wants of the additional two billion people expected to inhabit our planet by 2050?Will we be able to meet the need for so much more food while simultaneously reducing adverse environmental effects of today’s agriculture practices?Will we be able to produce the additional food using less land and water than we use now?Climate change mitigation and adaptationBiodiversi... aspectsTechnology/in... versus globalResilienceThes... are among the most important challenges that face our planet in the coming decades. The broad themes of food systems and people, agriculture and the environment, the science of agriculture, agricultural products, and agricultural production systems are covered in more than 150 separate chapters of this work. The book provides information that serves as the foundation for discussion of the food and environment challenges of the world. An international group of highly respected authors addresses these issues from a global perspective and provides the background, references, and linkages for further exploration of each of topics of this comprehensive work.

    • Future Fat Alternatives

      • 1st Edition
      • November 14, 2025
      • Zong Meng
      • English
      Future Fat Alternatives: Concepts, Structuring and Food Applications provides a deep dive into the strategies for the development of fat alternatives for food applications, covering all structuring strategies including oleogels, emulsion gels, and foamed gels as well as cell-cultured fats. In addition, this book details other applications such as additive manufacturing and fat alternatives in different food applications and discusses their nutritional benefits. Divided into eight sections, this book begins with an overview of the structural-propertie... relationship in traditional fats, then segues into the benefits and challenges of fat alternatives, the prospects and challenges of cell-cultured fats, the additive manufacturing of fat analogues and how they pave the way toward novel food development. The applications of different fat alternatives and their nutritional benefits in bakery, meat, chocolate, and cheese products as well as nutraceutical delivery systems are also discussed.This book presents an excellent resource for researchers working across the food sciences in the fields of oil and fat production, research and development, sensory analysis, and technology and engineering.

    • The Calliphoridae of Forensic Significance

      • 1st Edition
      • November 14, 2025
      • David B. Rivers + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 9 6 1 1
      • eBook
        9 7 8 0 4 4 3 1 3 9 6 2 8
      The Calliphoridae of Forensic Significance offers a focused and in-depth discussion on the biology, ecology, and behavior of blow flies relevant to medico-legal entomology in North America. Moving from introductory information to advanced applications, this book covers recent developments, current challenges, and research needs for the calliphorids most relevant to forensic entomology and how these topics can influence the use of these insects in the court of law. The book will be useful for students enrolled in forensic entomology, biological forensics, forensic anthropology, and related course work, as well as attorneys and law enforcement that utilize entomological evidence in casework.

    • Genetic and Reproductive Approaches for Sustainable Livestock Production

      • 1st Edition
      • November 13, 2025
      • Sukanta Mondal
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 8 1 2 2
      • eBook
        9 7 8 0 4 4 3 2 4 8 1 3 9
      Though global food demand is ever-increasing, agricultural productivity is declining, largely due to the shrinking of resources like cultivable land. Under such circumstances, the role of the livestock sector to fulfill growing food demand is particularly important for food and nutritional security. Genetic and Reproductive Approaches for Sustainable Livestock Production details the roles of both established and emerging reproductive and genomic technologies in creating more sustainable livestock production. This book outlines a variety of integrated strategies, covering traditional and modern omics approaches (structural, functional, comparative and epigenomics) and genomics-assisted breeding methods. These can be adopted and utilized to dissect and decode the gene regulatory networks involved in the quantitative yield and stress tolerance traits in livestock. Genetic and Reproductive Approaches for Sustainable Livestock Production is a particularly attractive resource for scientists, researchers, educators and professionals in livestock science, veterinary medicine, and food security. The work will allow professional readers to incorporate existing research into their practices and will prompt academics to build on existing research and make new discoveries.

    • Cordyceps Fungus

      • 1st Edition
      • November 13, 2025
      • Jian-Yong wu + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 5 0 4 0
      • eBook
        9 7 8 0 4 4 3 1 3 5 0 5 7
      Cordyceps Fungus: Scientific Discoveries and Health Products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions, and underlying scientific background of cordyceps. The book covers the development of knowledge and technology in related areas, such as polysaccharides as major bioactive ingredients, biological characteristics, chemical composition and bioactivities, traditional uses and mycelial fermentation of cordyceps sinensis, besides analysis and characterization, bioactivity assessment, anti-inflammation activity, and conclusions and future perspectives of cordyceps fungus.Written by world-leading authorities in the area, this book serves not only as a valuable reference for this special and valuable fungal species, but also for other medicinal fungi.

Related subjects

Agricultural science

Animal science

Aquatic science

Entomology

Food science and technology

Forest science

Mathematical biosciences

Plant science

Soil science

Veterinary science